From the kitchen of Carol Golden
2 medium zucchini, cut into 1/4 into slices
2 medium yellow summer squash, cut into 1/4 inch slices
4 large leeks, trimmed and cut into 1/4 inch slices
1/4 cup olive oil
1/4 cup fine dry bread crumbs
1/2 cup finely shredded Parmesan cheese
1 tsp. dried thyme, crushed
2 cloves minced garlic
In a medium bowl, combine zucchini, yellow squash, leeks and 2 Tblsp. of the olive oil.
Sprinkle with salt and pepper.
Transfer vegetables to an ungreased 2 qt. casserole dish.
In a small bowl, mix bread crumbs, Parmesan cheese, thyme, garlic, and remaining
2 Tblsp. olive oil.
Sprinkle crumb mixture over vegetable mixture.
Bake, uncovered, in a 425 degree oven for 20-25 minutes.
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